Toasted Almond Cheesecake
3/4 cup graham cracker crumbs
1/2 cup slivered almonds, toasted & chop fine
1/4 cup brown sugar, firmly packed
1/4 cup unsalted butter, melted
24 ounces cream cheese, softened
14 oz can condensed milk
1 tsp. almond extract
1/2 cup sliced almonds, toasted
Preheat oven to 425.
Combine graham crumbs, nuts, sugar, and butter, press firmly on bottom of 9-inch springform pan.
In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed
milk until smooth. Add eggs and extract. Pour into pan.
Bake at 325 for one hour. Turn off oven and leave inside for 1 hour. Do not open oven door!!
Top with toasted almonds and chill overnight.